Step 1

Preheat oven to 425

Step 2

Flour your surface and roll our your pie crust to 1/4 inch thick.

Step 3

Transfer to a parchment lined baking tray, with dusted flour at the bottom.

Step 4

Layer your filling 1 1/2 inch from the edge, I did mine like so: pesto, caramelized onions, cheese, mushroom, cheese.

Step 5

Fold in your crusts to make a pretty circle, and brush edges with egg wash.

Step 6

Optional, you can dust some dried herb on top of the crust.

Step 7

Bake for 50-60 mins, or until crust is deep golden brown.

Step 8

After baking, garnish with fresh thyme, basil, parmesan, and other seasonings as desired.

Step 1

First mix flour salt and sugar in a large bowl.

Step 2

Dump the chopped butter into the flour mix and use your hands to smash the butter and mix with the dough until sand-like texture. Just keep mixing, it looks funny but trusts the process!

Step 3

Once combined and no more big chunks of butter are present, combine vinegar and water in a cup and pour into the flour/butter bowl. Use your fingers to stir and then knead for 5 mins until fully combined.

Step 4

The dough should be scraggly, and not that pretty. It shouldn’t look shiny, and it should be not smooth. This hoe ugly lol.

Step 5

Mold into a disk 1 inch thick and wrap with plastic wrap, refrigerate for 2+ hrs.

Step 1

Caramelize your onions until browned and slightly charred. I like to use butter in this.

Step 2

Melt butter and sauté your mushrooms with the garlic and red pepper until wilted and fragrant.

Step 3

Grate your cheese and have pesto handy